Cranberry Tassies

For the crust

1. Combine 3 ounces of softened cream cheese with ½ a cup of softened butter and beat until the mix is soft. Gradually add in the flour and knead into a soft dough. Wrap the dough in plastic and refrigerate for ½ an hour.
2. Divide the chilled dough into 24 equal balls and press them onto greased mini muffin tins. With your fingers, make little scoops in the middle for the filling. They don’t have to be perfect, as long as you don’t have any holes!

For the filling

1. In a medium-sized bowl, whisk 1 large egg, 2/3 cup sugar, 1 tbsp melted butter, and 1 tsp vanilla extract. Throw in ½ a cup of cranberries (you’re free to add more if your kids like more tart!). Add ½ a cup of chopped pecans or walnuts and stir the mix till it’s smooth and creamy.

Assemble and Bake!

1. Preheat the oven to 350 degrees F.
2. Fill the crusts with generous amounts of the filling. Place the tins on a baking tray and bake for around 25-30 minutes till the crusts turn golden brown and the filling sets.
3. Cool for ½ an hour on a wire rack and remove the tassies from the tins by running a knife along the edges. Store in an air-tight container.

Chef Tip: Brush some melted butter on the ready tassies and roll them in granulated rosemary sugar. That'll make your tassies look prettier and give them that complimentary festive vibe!  

We’d love to hear what your family thinks of this fruity substitute to the traditional pecan pie. If you fall in love with this recipe (which we’re sure you will!), do share that love with your friends and family, and… don’t forget us! We’ll be waiting for those hearts in the comments below!